Bubur Lambuk (Gluten-Free)

Ingredients

• 1 cup Rice Grits
• 6 cups Chicken Broth
• 1 can Coconut Milk
• 1 lb Chicken Breast
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 stick Cinnamon Stick
• 2 pieces Star Anise
• 1 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 1 tsp Salt
• 0.5 tsp Pepper
• 2 tbsp Fresh Cilantro

Instructions

1. 1Rinse the 1 cup of Rice Grits under cool running water in a fine-mesh sieve until the water runs clear. Set aside.
2. 2Prepare your aromatics: finely chop the 1 medium Onion, mince the 3 cloves Garlic, and grate or mince the 1 inch Ginger. Cut the 1 lb Chicken Breast into 1-inch pieces.
3. 3In a large heavy-bottomed pot (at least 6-quart capacity), combine the rinsed 1 cup Rice Grits, 6 cups Chicken Broth, 1 can Coconut Milk, the prepared 1 medium Onion, 3 cloves Garlic, 1 inch Ginger, 1 stick Cinnamon Stick, 2 pieces Star Anise, 1 tsp Coriander Powder, 0.5 tsp Cumin Powder, 1 tsp Salt, and 0.5 tsp Pepper. Add the 1 lb Chicken Breast pieces to the pot.
4. 4Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 50-60 minutes. Stir every 10-15 minutes to prevent the rice grits from sticking to the bottom of the pot. The porridge is ready when the rice grits are tender and have absorbed most of the liquid, and the chicken is cooked through (internal temperature of 165°F or 74°C).
5. 5Carefully remove the 1 lb of cooked Chicken Breast pieces from the pot and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Remove and discard the 1 stick Cinnamon Stick and the 2 pieces Star Anise from the pot.
6. 6Return the shredded chicken to the pot. Stir well to combine everything. Continue to simmer, uncovered, for another 5 minutes, stirring occasionally, until the porridge reaches your desired creamy consistency.
7. 7Remove the pot from the heat. Stir in the 2 tbsp Fresh Cilantro. Serve the Bubur Lambuk hot.

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